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Southwestern Mini Muffins

 Southwestern Mini Muffins
Spicy foods are popular here in the Valley of the Sun, and these muffins certainly aren't bland-tasting. They can easily be made into an appetizer - just split them in half and top with a thin slice of ham or cheese.
36 ServingsPrep/Total Time: 30 min.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 egg, beaten
  • 4 tablespoons Dijon mustard
  • 1 cup milk
  • 1/4 cup butter, melted


  • In a large bowl, combine flour, baking powder, seasoned salt and
  • pepper. Add cheese; toss well. Stir in chilies, egg, mustard, milk
  • and butter. Pour over flour mixture; stir until dry ingredients are
  • moistened. Spoon into greased mini muffin cups. Bake at 350° for
  • 20-25 minutes or until done. Turn out onto a rack to cool. Yield: 36
  • servings.
Nutritional Facts: 1 serving (1 each) equals 57 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 146 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.